Flourless dark chocolate & ginger cake w/ fresh strawberries & maple cream

Flourless dark chocolate & ginger cake w/ fresh strawberries & maple cream

It might seem strange to make your own birthday cake but I really really love baking and had a very clear idea what I wanted this year. This beauty is a rich, dark very grown up chocolate cake spiked with ginger and a hint of coffee.  Topped with divine vanilla bean and maple cream and gorgeous fresh strawberries. A slice of dark chocolate indulgence with a whole lot of summertime piled up on top. 

As usual this recipe is so so easy. Throw it all in the food processor and a few minutes later you're all done. The cake is gluten and grain free and uses only dates to sweeten. If you'd like to keep this dairy free too, use whipped coconut cream as the topping. I've done this often and it works great. This Petite Kitchen recipe is a great how-to for making it.

Have a wonderful, blessed week. Hugs, Kelly xx


Flourless Dark Chocolate & Ginger Cake w/ Fresh Strawberries & Maple Cream

1 & 1/2 cups dried dates - soaked in hot water for at least 10 minutes, then drained well

1/3 cup coconut oil (could also use room temp butter)

1/3 cup good quality cocoa

2 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1 heaped teaspoon gluten free baking powder

1 teaspoon vanilla extract

1 heaped teaspoon instant coffee or 1 espresso shot

5 free range eggs - lightly beaten

1 cup ground almonds / almond meal

1 cup hazelnut meal (could use all almond meal if you prefer)


200 grams mascarpone cheese

seeds from 1 vanilla pod (or 1 tsp vanilla extract)

2 tablespoons maple syrup

1 punnet fresh strawberries - trimmed of leaves and cut into quarters

Preheat oven to 165 degrees celsius

Place dates into a food processor and blitz until you have a rough puree. Add coconut oil and cocoa and process to combine well.

Add all remaining cake ingredients and run processor until completely combined. Use a spatula to scrape the side and bottom of the processor bowl and then mix again.

Pour into a greased standard cake tin.

Bake for 45 - 55 minutes until cooked through (a skewer will come out clean when pierced)

Leave to cool on the bench to cool for an hour and then place in the fridge to cool for another 30 - 60mins before placing topping on.

Mix mascarpone, vanilla and maple syrup together.

Pile cream on topped of cooled cake. Use a wide flat knife or a spatula to evenly spread over the top of the cake. This doesn't have to be done perfectly - part of this cakes charm is the rustic appearance.

Pile the fresh strawberries up on top and then ENJOY. X

Cake will keep in the fridge for up to 4 days.